Sear both sides of the chicken for about 4 minutes on each side.Ĭook Tips to Make This Recipe Successfully.Use about ¼ cup of the marinade for basting.Place chicken into a large skillet that is lightly oiled after the marinating process is finished.To make it on the stovetop you will need to: While you are grilling, you can use extra marinade to baste the chicken.Total Time for Grilling - Less than 5 minutes.Cook the other side for a few minutes until cooked all the way.After the bottom is seared well, flip the chicken over.You can also broil the chicken for a few minutes (broiling is optional but if you do this be sure to keep a close eye on it as it can burn quickly).The chicken is done when it has reached an internal temperature of 165-170 degrees F.Baste the chicken with the liquids in the skillet every 5 minutes.Place the chicken in the skillet and bake for 25-30 minutes basting every 5 minutes.When the oven has heated up, Place the skillet into the oven for about 5-7 minutes.Preheat the oven to 425 degrees Fahrenheit.Take the chicken out of the refrigerator and let it come to room temperature.If you have used a Ziploc bag, be sure to release all the air in the bag before marinating it in the refrigerator for 3 to 4 hours.Mix them up well and add in the chicken.In a bowl or Ziploc bag, mix all the ingredients for your marinade.Clean and trim the excess fat off the chicken.To make the bulgogi marinade here are some easy-to-understand instructions for you. If these aren’t enough reasons to add bulgogi chicken to your menu this week, I don’t know what is. The marinade can be used on chicken or beef.Customizable options - You can grill, bake, or broil the chicken.The chicken will cook quickly making it a great recipe for busy weeknights.Easy-to-find ingredients (maybe you have them already).

Some of the many reasons that you should make it include the following: There is so much to love about this tasty dish. There really is no reason not to try this chicken recipe. Once you have all the ingredients gathered up, you can make your marinade and marinate the chicken thighs for a few hours. If you are ready to try out this bulgogi recipe, it is time to get the ingredients around. While the marinade does take quite a few ingredients, you likely already have many or all of them on-hand. It goes wonderfully with carrot cucumber salad shown right below. If you like a little heat, you can easily customize this recipe to make it spicy.Īfter you make the marinade and bake or grill the chicken, you'll be able to taste the most delicious chicken. You can use the marinade on beef as well. This recipe may sound fancy but it's absolutely not! It's one of the most easiest chicken recipes you'll probably every make. It's sears the chicken wonderfully, it makes and it retains heat very well. My pan of choice is my cast iron skillet. I seriously love making flavorful skinless chicken thighs, especially this Korean bulgogi chicken. Lately, since everyone is home, I've been making quick and easy recipes that I know my whole family can enjoy. I'm back with another simple Asian recipe. Here's how I make it!īulgogi Chicken: A Korean-Based Dish You Will Love Serve it with cucumber and carrot salad, or as lettuce wraps. It can be grilled, baked or cooked on the stove-top. Korean chicken bulgogi aka dak bulgogi is one easy recipe and full of flavor.

Mad for chicken bulgogi bowl